Korean Soup Recipe: Easy Meatless Kimchi Jjigae

Kimchi jjigae is a comforting Korean stew made with tangy kimchi, tofu, and a savory, gently spicy broth; it is often served bubbling hot with rice. This meatless version adds mushrooms for depth and comes together in one pot, while still leaving room for the family-style variations common in Korean cooking.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola
1 small yellow onion, about 4 ounces (110 g), thinly sliced
6 ounces (170 g) fresh shiitake mushrooms, stems trimmed and caps sliced
2 cups (300 g) well-fermented napa cabbage kimchi, roughly chopped
¼ cup (60 ml) kimchi brine, taken from the jar
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (18 g) gochujang (Korean fermented chile paste)
1 teaspoon (2 g) gochugaru (Korean chile flakes), or less for a milder stew
4 cups (950 ml) vegetable broth, preferably low-sodium
1 tablespoon (15 ml) soy sauce
1 block (14 ounces/397 g) firm or medium-firm tofu, drained and cut into ¾-inch (2 cm) cubes
2 scallions (about 1 ounce/30 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (1.5 g) fine salt, plus more if needed

Kimchi, gochujang, and gochugaru are the ingredients that give the stew its characteristic sour, savory, and chile-forward flavor. Check the kimchi label if you want a vegetarian pot: many Korean-style kimchis contain fish sauce or salted shrimp. Gochujang can also contain wheat, so use a clearly labeled gluten-free paste and tamari instead of soy sauce if needed. If gochugaru is hard to find, use a smaller amount of ordinary red pepper flakes; they are usually sharper and less fruity, so start with ¼ teaspoon (about 0.5 g) and adjust to taste. Use vegetable broth for a meatless stew; water works too, but makes a lighter-tasting broth.

Instructions

Prepare the ingredients. Slice the onion and mushrooms, chop the kimchi and garlic, and cut the tofu into cubes. Measure out the kimchi brine, broth, seasonings, and paste before you start cooking. This takes about 20 minutes and makes the short cooking sequence easier to manage. If the kimchi pieces are especially long, cut them into bite-size lengths so they are easy to eat with a spoon.
Soften the onion and mushrooms. Set a medium heavy pot or Dutch oven over medium heat and add the oil. When it shimmers, add the onion and mushrooms. Cook for 5 minutes, stirring occasionally, until the onion begins to soften and the mushrooms start to release their moisture. Keep the heat moderate; browning is fine, but scorching the onion can make the broth taste bitter.
Cook the kimchi and aromatics. Stir in the chopped kimchi, kimchi brine, and garlic. Cook for 4 minutes, stirring often, until the kimchi is hot and aromatic. This brief step mellows some of the raw garlic flavor and lets the kimchi begin seasoning the vegetables. If the pot looks dry or starts sticking, add a tablespoon of broth rather than turning the heat very high.
Build the broth and simmer. Stir in the gochujang, gochugaru, soy sauce, and salt until the paste is distributed. Pour in the vegetable broth and bring the pot to a gentle boil. Lower the heat to maintain a steady simmer, partially cover, and cook for 16 minutes. Stir once or twice, scraping the bottom gently. The broth should taste savory, sour, and pleasantly spicy; the kimchi should be tender but still have some texture.
Add the tofu and finish. Nestle the tofu cubes into the simmering broth without breaking them up. Simmer gently for 5 minutes, just long enough to heat the tofu through. Turn off the heat, stir in the sesame oil, and taste the broth. Add a little more salt if needed, or a splash of kimchi brine if it needs extra tang. Scatter the sliced scallions over the top and serve while hot.

Tips

Choose ripe kimchi for fuller flavor. Kimchi that has fermented until noticeably sour gives this stew its signature depth. Fresh, mild kimchi will still work, but the finished broth may taste less tangy; add a small splash of rice vinegar at the end if it needs a lift.
Adjust the heat gradually. Gochujang brands vary in sweetness and chile strength, and gochugaru can be quite potent. Begin with the listed amount, then add more chile flakes in small pinches after simmering. For a gentler bowl, reduce the gochugaru or omit it while keeping the gochujang for savory flavor.
Keep the tofu intact. Firm or medium-firm tofu holds its shape better than silken tofu. Lower the cubes into the stew near the end and stir around them rather than vigorously through them. If using soft tofu, spoon it in carefully and expect a more delicate, broken-up texture.
Use a pot with room to simmer. A medium Dutch oven or heavy saucepan helps distribute heat evenly. Avoid a hard boil once the tofu is added; vigorous bubbling can break the cubes and reduce the broth too quickly.

Serving Suggestions

Serve the stew hot in individual bowls, with steamed short-grain rice alongside. Rice softens the chile and tang, and makes the meal substantial without needing another complicated side. A simple plate of cucumber slices, lightly dressed greens, or blanched bean sprouts adds a cool, crisp contrast. If you have Korean banchan (small side dishes) available, a mild vegetable side works especially well beside the bold broth.

For a relaxed table, put the pot on a trivet and let everyone serve themselves, keeping the tofu and vegetables distributed among the bowls. Offer extra sliced scallions and a small dish of kimchi brine for diners who want more sharpness. If serving the stew as part of a larger meal, smaller portions pair well with rice and a few vegetable dishes. The broth is best enjoyed hot, so warm the bowls with hot water and dry them before serving if the meal is likely to linger.

Variations

Add pork: For a more traditional, hearty variation, brown 8 ounces (225 g) of thinly sliced pork belly or pork shoulder in the pot before cooking the onion. Remove excess rendered fat if there is a lot, then continue with the recipe. Make sure whole cuts of pork reach the USDA FSIS safe minimum of 145°F (63°C), checked with a food thermometer, and rest for 3 minutes before serving. Thin slices can be difficult to check accurately, so arrange the pieces so the thickest portions can be measured.

Make it more mushroom-forward: Replace half the shiitakes with oyster mushrooms or cremini mushrooms. Oyster mushrooms become tender and silky, while cremini mushrooms bring a milder, earthier flavor. For deeper broth flavor, replace 1 cup (240 ml) of the vegetable broth with water in which dried shiitakes have been soaked and strained.

Change the tofu or vegetables: Use soft tofu for a custardy texture, adding it carefully at the end, or add a handful of sliced zucchini with the broth for a softer vegetable element. A small handful of enoki mushrooms can go in during the final 2 minutes. Keep additions modest so the kimchi broth remains the center of the dish.

Make the broth richer: If you do not need a vegetarian version, use anchovy-kelp broth instead of vegetable broth. It adds a briny, rounded savory taste. Traditionally, anchovy broth is made by simmering dried anchovies and kelp, then straining them out; packaged Korean soup stock is another convenient option. Avoid adding extra soy sauce until you taste the finished pot, since prepared stocks can already be salty.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The stew keeps for 3–4 days in the refrigerator. The tofu may become a little firmer and absorb more broth as it sits, but the kimchi flavor often becomes more pronounced. For easier reheating, divide the stew into individual portions rather than storing one deep, hot pot.

Reheat a portion in a saucepan over medium-low heat, stirring gently, until it is steaming throughout. Add a splash of broth or water if the stew has thickened. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir carefully between intervals so the middle warms evenly. Freeze leftovers in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); tofu can become more porous and change texture after freezing.

Frequently Asked Questions

Is kimchi jjigae a soup or a stew?

It is often described as a stew because it is served hot and fairly concentrated, with generous pieces of kimchi and tofu in a flavorful broth. The exact consistency varies: add a little extra broth for a more soup-like bowl, or simmer uncovered briefly if you prefer it more concentrated. In either case, serve it with rice so the broth can be enjoyed alongside the solids.

Can I make this without gochujang?

Yes, though the result will not have the same fermented, savory sweetness. Use a little extra gochugaru for chile flavor and stir in a small amount of miso for body, if you have it. Miso is not a direct replacement for gochujang, so add it gradually and taste before adding more soy sauce or salt.

What if my kimchi is not sour?

Use the recipe as written, then taste the broth after simmering. If you want more tang, add kimchi brine a teaspoon at a time. A small splash of rice vinegar can also help, but it has a cleaner, less fermented flavor than aged kimchi. Avoid adding a large amount at once; the broth should be lively, not sharply acidic.

Can I prepare kimchi jjigae ahead?

Yes. You can slice the vegetables and tofu a day ahead and keep them covered in the refrigerator, or cook the stew fully and refrigerate it for reheating. The flavor will continue to meld, though the kimchi and tofu will soften. If preparing ingredients in advance, keep the tofu separate until cooking so it is easy to handle and less likely to crumble.

How can I tell whether my kimchi is vegetarian?

Read the ingredient list for fish sauce, salted shrimp, anchovy, or other seafood ingredients. Some kimchi is made without them, but recipes and products vary. If you want the entire dish to be vegetarian, check both the kimchi and the broth, and use vegetable broth rather than anchovy stock.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).